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Cheese from Italy, Sicilia
Hyblaean ricotta is a boundary entry, set by heat and acid, not by microbes. Cow whey with sea salt and a little raw milk is heated in a tinned copper cauldron (quadara) to about 90 °C, stirred with a cane tipped with dwarf-palm leaves, until the ricotta rises and pulls away from the rim. Some makers add the previous day's soured whey. It drains in baskets on a sloping table of cold water and is eaten fresh.
| Cow whey (lacciata) left from cheesemaking | [pat-sheet][onaf-sheet] |
| Raw whole cow milk | ONAF gives about 10% of the whey volume[pat-sheet][onaf-sheet] |
| Sea salt | [pat-sheet][onaf-sheet] |
| Soured whey (agra or scotta from the day before), used by some makers | ONAF gives pH 4–4.5[pat-sheet][onaf-sheet] |
| Starter | none; heat and, for some makers, soured whey make the curd |
Total time across the recorded steps: 15 min – 30 min
What changes: Starting material: cow whey (lacciata), filtered into a copper cauldron
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Hyblaean ricotta is a boundary entry, set by heat and acid, not by microbes. Cow whey with sea salt and a little raw milk is heated in a tinned copper cauldron (quadara) to about 90 °C, stirred with a cane tipped with dwarf-palm leaves, until the ricotta rises and pulls away from the rim. Some makers add the previous day's soured whey. It drains in baskets on a sloping table of cold water and is eaten fresh. Made in 5 steps over 15 min – 30 min. The longest step, add sour whey and stir until it rises, takes 15–30 min (ONAF (Organizzazione Nazionale Assaggiatori F…) and runs at 85–90 °C (Regione Siciliana 2024).
| Main step | 15–30 minReported[onaf-sheet] | Add sour whey and stir until it rises |
|---|---|---|
| Temperature | 85–90 °CReported[pat-sheet][onaf-sheet] | Add sour whey and stir until it rises |
| Acidity | pH 4–4.5Reported[onaf-sheet] | Add sour whey and stir until it rises |
Made with the old Hyblaean tools, a tinned copper quadara, a cane stirrer tipped with dwarf-palm leaves and cane cavagne, and fed now and then with whey draining from the fresh tuma.
Heated to about 90 °C and eaten at once or kept at 2–6 °C.
Every number is labelled with how it is known. How this atlas is made
The regional sheet cites an 1813 description of Noto that already mentions a thriving production of caciocavalli and fresh and salted ricotta, and Antonino Uccello's account of the tools.
